Recipe - Mediterranean Seafood Stew Wveggies

2 tablespoon Olive oil
2 lg Cloves garlic minced
3 cup Fresh tomato pulp
(or canned tomatoes
Drained)
Plus 1 cup reserved juice
(add white wine if needed to
Make 1 cup)
1 8oz bottle
1 cup Dry white wine
1 Bay leaf
One fourth teaspoon Dried thyme
2 pn Saffron threads
(optional)
One half Onion chopped(One half cup)
One half Green bell pepper
Chopped(One half cup)
1 Zucchini 1inch pieces
(1cup)
1 pound Firm, whitefleshed fish
Sliced in large pcs.
One fourth pound Scallops
One fourth pound Shrimp peeled and
Deveined
1/3 cup Chopped fresh parsley
Clam juice

Heat 1 tablespoon olive oil in a deep,heavy saucepan over low heat.Add
garlic and cook 1 minute or until fragrant(do not brown).Add tomato pulp
and juice, clam juice, wine, bay leaf, thyme, and saffron (if using), and
bring to a boil. Lower heat and simmer for 10 min. Heat remaining
tablespoon olive oil in a saucepan over mediumlow heat. Cook onions and
peppers until slightly soft. Add zucchini. Stir, cover and cook for about
4 minutes, or until zucchini is just tendercrisp. Remove cover. Add
seafood to simmering tomato liquid,adjusting heat so it continues to
simmer.Cook about 2 min.,or until shrimp are pink and fish is opaque (do
not overcook). Add vegetables and One fourth cup parsley and simmer 2 minutes or
so to meld flavors.Season with salt and freshly ground pepper to taste and
garnish with remaining parsley. Posted by I M SOLid Makes 4 servings...360
calories per serving...10 grams of fat per servin

Recipe By : Glamor Magazine

From: Garry Howard garhow@a4450gh.Esr.Date: Tue, 3 Jan 95 12:43:52 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip